Recipes
Ashlynn's Gourmet
Fig Gorgonzola
1 cup crumbled Gorgonzola cheese
1 cup Ashlynn’s Gourmet Fig Francesca Balsamic Glaze
¼ cup toasted walnuts (optional)
Mix ingredients together. Top with toasted chopped walnuts if desired. Serve with bread or crackers. This can also be used to top spinach salads or halved pears with a honey drizzle.
Roasted Red Pepper & Sun-dried Tomato Caprese:
1 jar Ashlynn’s Gourmet Sun-dried Tomato & Roasted Red Pepper Tapenade
Fresh mozzarella sliced
Fresh Basil
Bring cheese to room temperature, cut into ¼ inch thick slices arrange on a plate overlapping the cheese slices and spoon tapenade over the cheese and garnish with fresh basil. You can also layer the cheese, whole basil leaves and tapenade to create a “stack.” Can be serve with assorted bread and crackers or be used to top grilled chicken, pork, beef or fish.
Key West Grouper:
2 8oz. Grouper fillets
Olive oil
Salt & Pepper
¼ cup Ashlynn’s Gourmet Artichoke & Hearts of Palm Tapenade
2 TBSP Fresh Grated Parmesan cheese
Diced red bell pepper
Fresh chopped Basil and Parsley
Pre-heat grill. Rub fish with olive oil and season with salt and pepper. Grill until it turns opaque and starts to flake. Turn the grill down to low heat; spread tapenade and sprinkle cheese over fish and top with the red pepper and parsley. Leave on the grill until cheese is melted. You can also blacken the fish if you prefer.
Strawberry Shortcake with Balsamic Glaze
2 thick sliced pieces of pound cake or shortcake
1 cup thinly sliced strawberries
¼ cup Ashlynn’s Gourmet Strawberry Zinfandel Balsamic Glaze
½ tsp sugar
Fresh whipped cream and mint to garnish
Cut pound cake. Slice strawberries and mix with Strawberry balsamic glaze and sugar, let the mixture sit for at least 30 minutes before serving.
Spoon desired amount over pound cake and top with whipped cream and a sprig of mint.
Note: If you are making “fresh” whipped cream try folding in 2 TBSP of Strawberry Balsamic Glaze to create a Strawberry Zinfandel Chantilly cream.
Grilled Salmon with Pomegranate Port Balsamic Glaze
2 8oz. Fillets of Salmon
Olive oil
Salt and pepper
Garlic powder to taste
2 TBSP Ashlynn’s Gourmet Pomegranate Port Balsamic Glaze
Heat the grill. Brush salmon with olive oil and season to taste. Grill salmon until it starts to flake (for med-well fish) reduce the heat of the grill and drizzle the Pomegranate sauce over the salmon and serve.
Warm Goat Cheese Wheels with Walnuts and Cherry Chianti Balsamic glaze atop fresh spinach and spring mix
1 log of Goat cheese
¼ cup walnuts, chopped
2 TBSP Ashlynn’s Gourmet Cherry Chianti Balsamic Glaze
½ cup fresh baby spinach
½ cup spring mix
Preheat oven to 350 degrees. In a dry pan over medium heat toast the walnuts turning them frequently until they are fragrant. About 2 to 3 minutes. Take them out and let them cool. Meanwhile, Take the wrapping off of the goat cheese and slice the log into 1/2 inch thick wheels (Note: this process is easier if the cheese is placed in the freezer for 15 to 20 minutes before cutting)) After that is finished, go back to the walnuts and roughly chop them. The easiest way to do this is to put them in a Ziploc bag and use a meat mallet, just make sure you don’t crush them too fine. Roll the goat cheese wheels in the walnuts until they are covered. Place them on a cookie sheet and into the oven for 5 to 8 minutes, (again depending on the thickness of the wheels) or until they are warm and just begin to melt. Place on top of the salad and drizzle with Cherry Chianti Balsamic Glaze.
* This also works well with Pistachios and almonds.